Cheddar-Mustard Beer Bread
Beer bread recipes make the perfect partner to a bowl of stew or a green salad. Or try this easy beer bread recipe(it bakes in the slow cooker!) as a cheddar-studded sandwich-starter.
Rate This!
Cheddar-Mustard Beer Bread
Directions
- Coat a 3 1/2- or 4-quart slow cooker with cooking spray. In a large bowl stir together the next six ingredients (through baking soda).
- In a medium bowl combine the remaining ingredients. Add beer mixture all at once to flour mixture; stir just until combined (batter will be sticky). Spoon into prepared cooker; smooth top.
- Cover and cook on high about 2 1/2 hours or until a toothpick comes out clean, giving crockery liner a half-turn halfway through, if possible. (When removing lid, carefully lift so condensation from lid does not drip onto bread.)
- Turn off cooker. If possible, remove crockery liner from cooker. Remove lid. Cover opening of liner or cooker completely with paper towels; re-place lid. Cool 10 minutes. Remove bread from liner or cooker. Cool completely on a wire rack.
Nutrition Facts (Cheddar-Mustard Beer Bread)
- Per serving:
- 154 kcal ,
- 3 g fat
- (1 g sat. fat ,
- 1 g polyunsaturated fat ,
- 1 g monounsaturated fat ),
- 5 mg chol. ,
- 401 mg sodium ,
- 25 g carb. ,
- 1 g fiber ,
- 0 g sugar ,
- 5 g pro.